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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
Cholent is a family favorite in my house, so I’ve started to experiment with different types of chili for during the week. This smoked-turkey version is so creamy and filling. The kids will love getting creative with their toppings.
2 tablespoons Bartenura Olive Oil
1 large onion, diced
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
2 teaspoons cumin
1 teaspoon chili powder
1 (4-ounce/115-gram) can chopped green chilies
30 ounces (850 grams) Tuscanini Cannellini Beans, drained and rinsed
1 smoked turkey drumstick
1 bay leaf
4 cups Manischewitz Chicken Broth or other chicken stock
Haddar Kosher Salt and pepper, to taste
sliced avocado
parve sour cream
crushed tortilla chips
lime wedges
Heat the olive oil in a Dutch oven and add the onions and garlic. Sauté until golden, about five minutes. Add the cumin and chili powder and continue to sauté until fragrant. Stir in the canned chilies, beans, chicken stock, and bay leaf. Place the whole smoked drumstick in the pot and bring to a boil. Lower the heat and simmer for 35 minutes.
Remove the drumstick from the chili and taste for seasoning, adding salt (if needed) and pepper. Chop the turkey meat into pieces and return it to the pot. Cook for five to 10 more minutes, until chili is thick and creamy.
Serve the chili in individual bowls topped with avocado, pareve sour cream, crushed tortilla chips, and lime wedges.
Photography: Hudi Greenberger Styling: Janine Kalesis
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